Autumn Veal Roast with Apples, Thyme, and Carrots

Instructions

1. Preheat oven to 350F degrees. Have an 8×8 roasting pan ready.
2. Whisk together 1 tablespoon oil, 1/2 teaspoon thyme, and 1/2 teaspoon salt.
3. Add the apples, carrots, onion, and garlic to the pan. Pour the oil mixture over the vegetables then stir until coated.
4. Brush the veal roast with remaining 1 tablespoon oil then rub salt, pepper, and the remaining thyme all over the roast. Place fat side up on top of the vegetables.
5. Combine the cider and broth then pour over the roast then tightly cover the pan with foil. Bake for 1.5 – 2 hours or until the internal temperature reaches 145F for medium rare, 160F for medium, or 170F for well done. Transfer the veal to a plate and tent with foil to keep it warm. Let it rest while you make the gravy.
6. For the gravy: Place a strainer on top of a large bowl. Strain the vegetables and keep warm for serving. Transfer the liquid into a large measuring cup or jar and refrigerate at least 15 minutes or until the fat starts to separate and rises to the top.
7. Skim 2 tablespoons fat off the top and place in roasting pan. Discard any remaining fat.
8. Measure out liquid drippings then add the cider and broth. If it doesn’t total 1 cup, add more broth until it does.
9. On the stovetop over medium heat, melt the fat and butter in the roasting pan, scraping up any brown bits left in the pan.
10. Stir in the flour to form a roux (paste) and cook for 1 minute or until lightly brown.
11. Slowly whisk in the broth mixture. Bring to a boil then cook until thickened, about 2-3 minutes.
12. Remove from the heat and stir in the milk. Taste and add salt as needed. Gravy will thicken as it cools. If this happens, reheat and stir in a little bit of broth to thin it out.
13. Slice veal roast then serve with vegetables and gravy.